Brown Spice Cookies

While I was growing up my mother used to buy these great spice cakes but unfortunately they stoppeds making them. I found this recipe some time ago and it surprised me when I found out they taste exactly the same as that cake I used to have years ago.

INGREDIENTS

• 1 Cup of butter or margarine (softened)


• 1 Cup of sugar


• 1 Cup of dark corn syrup


• 2 Tsp. cinnamon


• 1 Tsp. ground cloves


• 1/2 Tsp. of baking soda mixed with 1 Tsp. water


• 3 3/4 to 4 Cups flour

Cream butter or margarine with sugar and corn syrup. Stir in cinnamon, cloves and
baking soda mixture.

Add flour a little at a time, mixing well after each addition until stiff
dough forms. Cover dough and refrigerate until firm.

Preheat oven to 400 F.

Roll dough into logs about 1-inch in diameter and slice crosswise into 1-inch-thick rounds.

Bake on ungreased cookie sheets until lightly browned, about 8 to 10 minutes.

Butter Cookies

Although these cookies are usually served during the Christmas holidays, there's no reason why you can't have them all year round.

INGREDIENTS

• 1 Cup of butter


• 1 Cup of sugar


• 1 Egg


• 1 Tbsp. of milk


• 1 Tsp. of vanilla extract


• 2 3/4 Cups of all-purpose flour


• 1 Tsp. of baking powder


• 1/4 Tsp. of salt

Cream butter, gradually adding sugar and beat until light and fluffy. Beat in egg, milk and vanilla extract.

Combine flour, baking powder and salt. Gradually add to creamed mixture.

Chill for at least 30 minutes. Roll out dough to 1/8 (approx) thickness on lightly floured surface. Cut with
floured cookie cutters into desired shapes.

Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Maple Sugar Cookies

Last week I posted a recipe for chocolate chip cookies simply because everyone knows kids love cookies. This week, I think I'll post a cookie recipe every day so people can have a choice of what kind they would like to try for their little ones.

The first one I've decided to post is for maple sugar cookies. Nothing says Canada like maple sugar and these cookies are incredibly delicious. I'm sure the kids (young and old alike) will love them.

INGREDIENTS

• 2 1/2 Cups of sifted Flour


• 1 Tsp. of baking Soda


• 1 Tsp. of cream of tarter


• 1/4 Tsp. of salt


• 1 1/3 Cup of butter flavor shortening


• 1 1/2 Tsp. of vanilla extract


• 2 Tbsp. of pure maple syrup


• 2 Cups of granulated sugar


• 2 Egg yolks

Sift together the flour, baking soda, cream of tarter, and salt, and set aside.

Cream (beat) the shortening, vanilla extract, and maple syrup until well mixed, then add the sugar gradually creaming until light and fluffy.

Add egg yolks one at a time and beat well after each is added. Slowly add the sifted dry ingredients and beat until just blended.

Make Balls 1 1/2 inch (approx) in diameter and place 2 inches apart on an ungreased cookie sheet.

Bake at 350 F. for 9 to 11 minutes or until the edges just start to turn golden brown. Allow to cool at least two min on the sheet before removing to a rack until completely cool.

Chocolate Chip Cookies

One of the things I've learned having a grandson is you can never have enough cookies on hand. Our little guy loves chocolate chip cookies so after a few tries, I found this one which is a hit as far as the monkey-boy goes. It's a relatively easy recipe and stores well in the cookie jar.

INGREDIENTS

• 1 2/3 Cups all-purpose flour


• 3/4 Tsp. baking powder


• 1/2 Tsp. salt


• 3/4 Cup Butter (softened)


• 3/4 Cup packed brown sugar


• 1/3 Cup white sugar


• 1 Egg


• 1 Tsp. vanilla extract


• 2 Cups chocolate chips

Preheat the oven to 375 degrees F.

Sift together the flour, baking powder, and salt; set aside.

In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted ingredients, then stir in the chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Banana Cream Pie

Yesterdays post was about banana bread because it's easy to make and my wife likes it (as does our friend). The banana cream pie posted today is strictly all for me. I love this stuff (as my waistline will attest to the fact).

INGREDIENTS

• 1-1/4 Cups graham cracker crumbs


• 2 Tbsp. butter (melted)


• 2 Medium ripe bananas (sliced)


• 3 Cups cold milk


• 2 Pkg. (4-serving size each) vanilla instant pudding mix


• 1-1/2 cups whipped topping

Combine graham crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Place half of the banana slices in crust; set remaining banana slices aside.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust; top with remaining banana slices. Cover with remaining pudding mixture.

Refrigerate for 3 hours or until set. Serve topped with the remaining 1/2 cup whipped topping. Store leftover pie in refrigerator.

Banana Bread

One of the wife's recipes that a friend of ours likes, is her home-made babnana bread. Our friend would bring 2 or 3 bunches of bananas just so she would make it. It's an easy recipe and one I'm sure you'll like.

INGREDIENTS

• 3 Ripe bananas (mashed)


• 1 Cup granulated sugar


• 2 Large eggs


• 1/2 Cup shortening


• 2 Cups all purpose flour


• 1/2 Tsp. baking powder


• 1 Tsp. baking soda


• 1/2 Tsp. salt


• 1 Tsp. vanilla


• 1/2 Cup crushed walnuts (optional)

Preheat oven to 350 F. Grease a 9"x5" loaf pan.

In a large bowl combine sugar, shortening, and eggs. Beat in bananas. Add remaining dry ingredients and combine. Fold in nuts. Batter will be thick.

Pour into prepared pan and bake for 60 minutes or until done. Insert a toothpick in center to check for doneness. If toothpick is clean when removed, the bread is done.

Remove from pan and cool.

Pulled Pork

This is one of those recipes that is easier if done the day before you want to serve it as it will take 10 to 12 hours in a slow cooker. I'll tell you though, the end result is fantastic. When I put some of the pork on a Kaiser roll, I like to add either BBQ sauce, horseradish, or some of those hot pepper rings on top.

INGREDIENTS

• 5 Lbs. pork shoulder roast


• 1/2 Cup cider vinegar


• 2 Tbsp. brown sugar


• 1 Tsp. salt


• 1 Tsp. red pepper flakes


• 1 Tsp. black pepper


• 1 Tsp. garlic powder


• 1 Tsp. seasoning salt

Place pork shoulder in a slow cooker. In a small bowl, combine the remaining ingredients and pour over the pork roast.

Cover the slow cooker with the lid and cook on low for 10-12 hours.

Remove the roast to a tray or cutting board and using two forks, pull the meat apart until well shredded.

Place shredded pork in a large bowl and pour some of the liquid from the slow cooker over the meat until it is as moist as you like

Return the meat to the slow cooker to keep it warm until ready to serve.

Can be served either on a roll, in a sandwich or on the side with potatoes and vegetables.

Spicy Sweet Buffalo Wings

With this being the time when most are watching football, nothing goes quite as good as a few beers and some Buffalo wings. These not only have the spicy flavour that we all know Buffalo wings have, but they are also mildly sweet.

INGREDIENTS

• 1 Tbsp. red curry paste


• 1/4 Cup olive oil


• 2 Lbs. chicken wings (cut in 3, freeze tips for making broth later)


• Salt and pepper (to taste)


• 1 Cup unsweetened coconut milk


• 1 Tbsp. soy sauce


• 1 Tsp. Fresh ginger (grated)


• 2 Tsp. lime zest


• 1 1/2 Tsp. brown sugar

Preheat oven to 450°F.

In a large bowl, whisk 1/2 teaspoon of red curry past with the oil.

Add the wings and season with salt and pepper. Toss to coat.

Spread the wings on a large baking sheet and bake for 25 minutes, turning once half way through the baking.

Remove them from the oven and preheat the broiler. Move the oven racks to the top position.

In a medium saucepan, combine the coconut milk, soy sauce, sugar, fresh ginger, lime peel and the rest of the curry paste.

Bring to a boil, reduce heat to medium and continue to stir until slightly thickened - approximately 3-5 minutes.

Transfer the baked wings to a large bowl. Add 1/2 the coconut curry sauce and toss to coat.

Remove any excess grease from the baking sheet and return the wings back to it, pouring any sauce that is left in the bowl over the wings.

Broil the wings for 10 minutes, turning once, or until cooked through.

Transfer to a large serving platter and garnish with lime wedges. Pour the extra sauce in a small bowl and place it on the side for dipping.

Grilled Rainbow Trout

This trout recipe can be done on a barbecue or in an oven. I do the trout in an oven and I have to tell you, these come out real nice.

INGREDIENTS

• 3 Lbs. rainbow trout fillets


• 2 Tbsp. butter


• 1 Lemon


• 1/2 Cup French salad dressing


• Salt and pepper (to taste)

Place the trout onto heavy aluminum foil. Dot with butter and squeeze the lemon on to the fish. Spread with salad dressing then salt and pepper to taste (remember the salad dressing will have salt in it).

Wrap the foil around the fish fillet and seal tightly.

Place the trout "package" on a hot grill or in a 350F preheated oven. Cook for 10 to 15 minutes, until flaky. Exact cooking time depends on the thickness of the fish.

Remove fish from the foil and serve.

Simple Manicotti

A friend of ours loves manicotti but I regret to say I've never made it for him..... but I will one day. This recipe is simple to make and is pretty tastey.

INGREDIENTS

• 1 1/2 Lbs. ground beef


• 2 Cups spaghetti sauce


• 1 Tbsp. onion powder


• 1 Tsp. salt


• 1/2 Tsp. pepper


• 1 Cup shredded mozzarella cheese


• 14 large manicotti (cooked and drained)

In a large skillet, cook beef over medium-high heat until no longer pink. Remove from heat and drain off excess fat.

Stir in 1 cup spaghetti sauce, onion powder, salt and pepper. Cool for 5 minutes setting 1/2 cup of sauce mixture aside.

Add cheese to the remaining meat mixture and stuff into manicotti shells. Arrange shells in a greased 13 inches x 9 inches x 2 inch baking dish.

Combine remaining spaghetti sauce and reserved meat mixture and pour over shells.

Bake, uncovered, at 350 degrees, for 10 to 15 minutes or until heated through.

Twice Baked Potatoes

Need a change from regular baked potatoes? These are easy to make and taste fantastic.

INGREDIENTS

• 4 Medium baking potatoes (scrubbed clean)


• 4 Strips bacon (chopped)


• 2 Shallots (finely chopped)


• 1/2 Cup milk


• 2 Tbsp. butter


• 3/4 Cup cheddar cheese (shredded)


• 2 Tbsp. parsley (chopped)


• Salt and pepper to taste

Preheat the oven to 350 F . Prick the potato skins all over with a fork. Bake in the oven for about 45–50 minutes, until tender. A trick to firmer skins, just before placing them in the oven, coat the potatoes with a light layer of olive oil.

Meanwhile, cook the bacon in a frying pan over medium-high heat about 4 minutes. Add the shallots and cook until they soften, about 1 minute more.

Cut the cooked potatoes in half, horizontally. Using a spoon, scoop out the flesh into a large bowl. Reserve the hollowed-out skins and place in a lightly oiled baking dish.

Mash the potato with a potato masher. Add the milk and butter, and beat until smooth. Stir in the Cheddar and bacon mixture along with the parsley. Season with salt and pepper.

Spoon the mixture back into the potato skins and bake for 20–25 minutes, or until the filling is heated through and golden on top.

Serve hot with extra chopped parsley or extra cheese sprinkled on top, if desired.

Wild Mushroom Soup

One of the nicest things you can do for a recipe is to add mushrooms. Pizza, almost all Asian dishes, omelettes, beside a steak, etc. It's endless what goes good with mushrooms. Get the idea I like them? Here's a simple soup recipe that packs a lot of flavour.

INGREDIENTS

• 1 Lb. fresh morels or boletus mushrooms (dried can be substituted)


• 3 Cups chicken stock


• 1 Cup heavy cream


• 2 Tbsp. all-purpose flour


• 2 Tbsp. Unsalted butter (softened)


• Salt and pepper to taste

If using dried mushrooms, plump them in the stock for about 1 hour before cooking.

In a large heavy saucepan, place the stock and the mushrooms over moderate heat. Bring to a simmer and continue to cook for about 15 minutes. Drain the mushrooms, reserving the stock. Strain the stock through a double thickness of dampened cheesecloth and return it to the saucepan.

Coarsely chop the mushrooms in a food processor, pulsing 4 or 5 times. Do not puree; they should be chunky. Return the chopped mushrooms to the stock and add the cream. Bring to a simmer over moderately low heat. Combine the flour with the butter and whisk into pot.

Season to taste with salt and pepper and cook for about 10 minutes, or until the flour dissolves.

Serve immediately.

Beef Wellington

One of the hardest meals I made years ago was Beef Wellington. Luckily, over the years I've been able to improve the end result. Hope you like it.

INGREDIENTS

• 2¼ Lb beef tenderloin


• Salt and pepper (to taste)


• 2 Tbsp olive oil


• 3 Tbsp butter


• 2 Shallots (finely chopped)


• 1 Garlic clove (minced)


• 9oz Mushrooms (finely chopped)


• 1 Tbsp brandy


• 17.3oz box thawed frozen puff pastry


• 1 large egg, beaten (to use for glazing)

Preheat the oven to 425°F (220°C). Season the meat with salt and pepper. Heat the oil in a frying pan over high heat. Add the beef and cook, turning often, about 5 minutes. Place the beef on a rack in a roasting pan. Roast for 10 minutes. Let cool.

Meanwhile, melt the butter in a frying pan over medium heat. Add the shallots and garlic and cook, stirring, for 2-3 minutes, until just softened. Add the mushrooms and cook 4-5 minutes more, stirring occasionally, until the juices have evaporated. Add the brandy and boil for 30 seconds. Let cool.

Roll one pastry sheet and trim into a rectangle 2in (5cm) larger than the beef fillet. Place on a baking sheet and prick well with a fork. Bake 12-15 minutes, or until crisp and golden. Let cool, then trim any uneven edges with a serrated knife.

Place the pastry rectangle on a baking sheet. Spread 1/3 of the mushroom mixture down the center. Place the beef on top and spread the remaining mushroom mixture on top. Roll out the remaining pastry sheet large enough to cover the beef. Brush the exposed edge of the pastry with beaten egg. Place the rolled dough over the beef, tucking and pressing the dough to the baked pastry base to adhere.

Brush with beaten egg. Decorate with pastry trimmings, and brush again. Make a slit in the center. Bake about 30 minutes, until 130°F for rare.

Let stand for 10 minutes before serving.

Fish Chowder

There's nothing like a good fish stew or chowder and this is an easy one to make. For the fish in this, a good firm fish such as cod, haddock or hake is ideal.

INGREDIENTS

• 1 Cup onion (chopped)


• 4 Cups potatoes (peeled and cubed)


• 1 Tbsp. salt


• 1/8 Tbsp. pepper


• 5 Cups raw fish (cut into 3/4-inch cubes)


• 1 Qt. boiling water


• 2 Cups milk


• 1 Cup half-and-half


• 1 Tbsp. parsley or chives

Add potatoes, onions, salt and pepper to water. Cook about 10 minutes until vegetables are soft but not completely cooked. Reduce heat to med-high.

Add fish and cook for 10 minutes. Add milk and cream, stir and heat 15 minutes longer. Do not boil as it will curdle. Serve sprinkled with either parsley or chives.

Easy Fish Batter

Years ago, there was a fish and chip chain in Canada reputed to be connected to the late British/American entertainer Arthur Treacher. While I can't say if the shops are still in business in the U.S., I haven't heard of any left in Canada. The recipe for the following fish batter is said to be the recipe that was used in Treacher's Fish & Chip outlets. True or not, all I know is I have used it for awhile now and it is very good.

INGREDIENTS

• 3 Lb fish fillets (cod or haddock are best)


• 2 Cups all-purpose flour


• 3 Cups pancake mix


• 3 Cups club soda


• 1 Tbsp. onion powder


• 1 Tbsp. seasoned salt


• Oil (for deep-frying)

Dip moistened fish evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper for about 5 minutes.

Combine pancake mix with club soda to the consistency of buttermilk (not too thick or too thin). Add onion powder and seasoned salt.

Dip floured fillets into batter, shake off excess then place into preheated oil (425 degrees) in a heavy saucepan. Cook about 4 minutes per side.

Arrange on cookie sheet and keep warm in 325 degree oven untill all pieces are done. Serve with fries and coleslaw.

Blueberry Fritters

Blueberries are one of the best tasting fruits I can name. Not only are they good, they're good for you. I remember a trip to see my Grandmother in Nova Scotia one year and while there, my aunt made some blueberry dumplings in a blueberry sauce all made with fresh picked wild blueberries. It was fantastic. While I don't have that particular recipe or the wild blueberries, I hope this one appeals to your taste buds.

INGREDIENTS

• 2 Packages frozen blueberries (9 Oz. each)


• 4 Cups all-purpose flour


• 3/4 Cup sugar


• 3 1/2 Tsp. baking powder


• 3 Cups oil


• 5 Eggs

Thaw the blueberries well; drain off syrup and save. Sift together the dry ingredients.

Measure the blueberry syrup. There should be about 1/2 cup. If not, add water to complete the measure.

Place oil in a heavy, deep kettle or deep fryer and begin heating gradually. By the time you have finished mixing the fritters, the oil should have reached 350 degrees on a deep-fat frying thermometer and be just right for frying.

Beat the eggs with the blueberry syrup until foamy. Mix quickly into the dry ingredients and fold in the berries. Drop from a tablespoon into the hot oil. Turn the fritters frequently as they cook so that they become chocolate brown on all sides. Drain on paper toweling and serve hot.

Sauteed Artichokes with Butter & Garlic

One of my favourite vegetables is the artichoke. While it can be a little tricky to enjoy, it's really not that bad. The worst part is the fuzzy piece in the center known as the "choke", hence the name.

INGREDIENTS

• 2 Large artichokes or a handful of baby ones


• 3 cloves garlic (chopped)


• 2 Tbsp. butter

Rinse artichokes in cold water. Using a sharp knife, cut the top 1/3 off of each one. Next, trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips.

Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke in the middle. Rinse again to remove any residual hairs.

Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter.

Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned.

Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

Cajun Style Pork Ribs

This being Labour Day, I thought the perfect thing to have for supper while watching the football game (Go Ti-Cats) would be some ribs. While most would do this on the barbeque, I'm afraid you will have to figure out the temperature to cook them at as I do them in the oven.

INGREDIENTS

• 1/2 Cup olive oil


• 3 Tbsp. brown sugar


• 1/4 Cup vinegar


• 1/4 Cup scallions (finely diced)


• 1 Tbsp. cayene pepper


• 1 Tbsp. chili powder


• 2 Lbs. pork ribs

In a large zip-lock bag, mix together the first six ingredients and set aside. Trim any excess fat from the ribs with a sharp knife, and poke small holes in the surface of the meat.

Place meat in bag (you may have to cut the ribs to fit) and seal tightly and place in refrigerator for at least 2 hours. If this step is done the night before and left to marinate overnight, it's better but 2 hours works well.

After the time is up, transfer the ribs to a baking pan, cover with lid or foil and set in a preheated 300 degree oven and let cook for 3 to 3 1/2 hours.

When meat is cooked, place on cutting board and let rest for 5 mins. before cutting.

Mulligan Stew

Some of my favourite meals are ones that can be made using one pot. Soups, some pastas, and the one I like best, a good hearty stew. This stew is great and having some home made biscuits to go with it doesn't hurt either.

INGREDIENTS

• 2 Tbsp. all-purpose flour


• 1 Lb. beef brisket (cut into 1" cubes)


• 1 Tbsp. olive oil


• 1 Onion (chopped)


• 8 Oz. fresh mushrooms (sliced)


• 6 Cloves garlic (finely diced)


• 6 Oz. tomato paste


• 2 Cups beef broth


• 1 Bottle of favourite beer


• 6 Large carrots (peeled and cut into 1" chunks)


• 2 Large potatoes (peeled and cut into 1" chunks)


• 2 Tbsp. fresh parsley (chopped)

Coat cubed beef in flour. In a large skillet over medium high heat, add oil and brown beef on all sides. Remove beef from skillet.

Sauté sliced mushrooms and onions over medium heat for 3 to 4 minutes. Add beef, tomato paste, beef broth, beer, potatoes, and carrots. Simmer covered for one hour.

If needed, thicken by mixing 1 Tbsp.cold water with 1 Tbsp. corn starch together and stir corn starch mixture into the stew.

Garnish with parsley and serve.

Pickled Onions

Now that September is here, most people start their yearly canning. Pickles are the item most make. Dill pickles , pickled beets, and pickled onions are just a few I've made in the past. As with all recipes, substitutes can be made where the pickling brine goes.

INGREDIENTS

• 2 1/4 Lb. pearl onions


• 3 Cups vinegar


• 1 Tbsp. pickling spice


• 2 Dried chili peppers (optional)


• 1 Clove garlic (optional)


• 2 Bay leaves (optional)

In an empty cooler, pour in enough water to cover peeled onions (to your best estimate). Add salt to the water until water is saturated (at this point, a raw egg should be able to float in it). Pour in peeled onions and soak for at least 12 to 15 hours.

Remove onions from salt bath, rinse in cold running water and move to large bowl. Meanwhile, place a large pot filled with enough water to cover canning jars onto a burner and bring water to a boil.

In a seperate pot, add vinegar, salt, and pickling spice and bring to a boil (at this point, you can add whichever of the optional ingredients you wish). Fill sterilized canning jars with the onions, and using a ladel and small strainer (to stop spices from getting in jar), fill jars with boiled brine.

Seal jars and do a regular bath in the pot of boiling water. Store pickled onions for at least 6 weeks before eating.

Tasty Mac & Cheese

While it's easy to cook up a box of Kraft dinner, nothing beats the taste of a real mac and cheese dinner.

INGREDIENTS

• 1/2 Lb. elbow macaroni (cooked)


• 1 Cup breadcrumbs


• 1 Cup grated parmesan cheese


• 3 Tbsp. butter


• 3 Tbsp. all-purpose flour


• 3 Cups evaporated milk


• 2 Tsp. salt


• 4 Cups cheddar cheese (grated)

Combine breadcrumbs with the parmesan cheese and save for later on.

Preheat oven to 375 F. Grease a 9 x 13 baking dish.

Melt the butter in a medium saucepan, add the flour and cook over low heat stirring for 1 to 2 minutes. Whisk in milk and salt. Bring to a boil, lower heat and cook for 5 minutes.

Add 3 cups of the cheddar cheese, and stir until melted. Pour mixture into the cooked macaroni and pour into the greased baking dish.

Sprinkle remaing cheese over top of macaroni then sprinkle the breadcrumb mix on top of that.

Bake for 25 to 30 minutes.

Cheesy Beef Burritos

Over time I've learned that there must be some variety when faced with cooking ground beef. You can only eat meatloaf or hamburgers just so much before you lose it. This burrito recipe is easy enough and tasty too.

INGREDIENTS

• 1/2 Lb. ground beef


• 2 Tsp. chili powder


• 1 Can (19 Oz.) black beans (drained & rinsed)


• 1/2 Cup salsa


• 3/4 Cup shredded cheddar cheese


• 4 Tortillas (9 inch)


• 1/4 Cup sour cream


• 1 Tomato (chopped)


• 1 Cup shredded romaine lettuce

Cook meat and chili powder in large skillet on medium-high heat 5 min. or until meat is no longer pink, stirring frequently. Add beans and salsa; cook 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in cheese.

Spread meat mixture down centres of tortillas; top with sour cream, tomatoes and lettuce.

Fold in opposite sides of each tortilla, then roll up burrito-style.